About this recipe
A dish that reminds me of homecooked meals from my childhood. Ginger, Garlic, masala and the unmistakable mountains of spinach that were referred to as ‘power food’ even before the marketing hype started!
I tend to make a big batch of this so I can have plenty of leftovers to either freeze or enjoy as lunches later in the week. Tag someone you want to enjoy this with!
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- 1 tbsp Olive oil / or coconut oil
- 1 White onion
- 1 tsp Black mustard seeds
- 1 tsp Cumin seeds
- 3 Garlic cloves, thinly sliced
- Thumb sized piece ginger, grated
- 2 tsp Ground coriander
- 1 tsp Ground turmeric
- ½ tsp Chilli flakes
- 8 Curry leaves
- 1 tin Chopped tomatoes
- 1 tin Chickpeas, drained
- 1 Vegetable stock cube + 400ml boiling water
- 200g spinach leaves
- Salt and pepper
- Juice of ½ -1 lemon
- 15g fresh Coriander
Begin by setting a large pan on medium- high heat and add the oil.
When hot, add the onion, garlic, ginger, mustard seeds and cumin seeds. Allow to cook for around 5 minutes before adding the ground coriander, turmeric, chilli flakes and curry leaves and cook for another couple of minutes.
Add in the chopped tomatoes, hot vegetable stock, chickpeas and some salt and pepper. Simmer for around 15 minutes until the liquid has reduced slightly. Stir through the spinach and cook for a further few minutes until it has wilted.
Add in the lemon juice and plenty of fresh coriander.
Taste for seasoning, adding more salt, pepper and lemon if needed.